Portobello Mushroom Wrap Recipe

1. Prepare the Mushrooms:
Preheat your oven to 400°F (200°C).
In a small bowl, mix olive oil, soy sauce, balsamic vinegar, smoked paprika, garlic powder, and black pepper.
Brush the marinade evenly over both sides of the mushrooms.
Place the mushrooms on a lined baking sheet and roast for 15–20 minutes, flipping halfway through, until tender and juicy.
2. Assemble the Wrap:
Spread a generous layer of hummus or vegan mayo on each tortilla.
Layer fresh spinach, shredded carrots, red onion, avocado slices, and any additional toppings.
Slice the roasted Portobello mushrooms into strips and place them on top of the veggies.
3. Wrap It Up:
Fold in the sides of the tortilla, then roll it tightly from one end to the other.
Slice the wrap in half for easier handling.
Serving Suggestions:
Serve with a side of sweet potato fries, roasted veggies, or a fresh green salad.
Pair with your favorite dipping sauce, like tahini dressing or vegan ranch.
Tips for Success:
Customize It: Add your favorite veggies or swap out the hummus for guacamole or pesto.
Make It Spicy: Add a drizzle of sriracha or a sprinkle of chili flakes for heat.
Meal Prep: Roast the mushrooms ahead of time and store them in the fridge for quick assembly.
This Portobello mushroom wrap is a satisfying and nutritious meal that’s easy to make and full of bold flavors. Enjoy! 🌯🍄✨